Whole30 Chunky Potato Soup
Updated: Mar 7
Soup season is my favorite! I love a warm and hearty bowl of comfort on cold winter nights and this soup is just that, comfort in a bowl. Creamy potatoes wrapped in a delicious broth, savory bacon and earthy leeks beautifully come together and are pure perfection in every single bite. This hearty potato soup is Paleo and Whole30 friendly, gluten free and dairy free. It is made with a nutrient-packed homemade bone broth that is full of protein, making this loaded baked potato soup exceptional on all levels!
One of the game changers in all my soups has been making and using homemade bone broth. Bone broth adds a richness to the flavor as well as a lot of collagen, which is an excellent source of protein, and a higher vitamin and mineral concentration. Adding bone broth to a soup that does not have a high amount of other sources of protein will balance your soup with this essential macronutrients and add complexity in texture and taste.
Why Russet Potatoes are So Good For You!
In the past, white potatoes, such as russets, have received a bad wrap for not being healthy for you since they are a "white" food, but this is very far from the truth. Let's just talk about all the benefits your body gains from these nutrient rich tubers!
Russet potatoes are so good for you because they contain various vitamins, minerals, antioxidants, and flavonoids . This includes an array of B vitamins to support your metabolism, and vitamin C, an antioxidant, that is necessary in health and in the protection of your cells.
Did someone say minerals? Well, russet potatoes are high in minerals and contain calcium, zinc, iron, phosphorus, magnesium, and potassium. Did you know that potassium is the fourth most abundant mineral in your body? It is an essential electrolyte necessary in nervous system function, metabolism, hydration, and in regulating your heartbeat .
Does Organic Matter? That depends on what you are buying, and when it comes to potatoes, I always buy organic and here's why...root veggies grow underground and absorb everything in the soil they are grown in. This is a personal choice, and not everything you buy has to be organic, check out EWG's Dirty Dozen and Clean Fifteen as they update their list of the recommend produce they recommend buying organically if possible as well as the conventional ones that are safe to buy.
Grab a bag of some russets and let's get cooking!
Whole30 Chunky Potato Soup
16oz Whole30, No Sugar added Bacon, diced into 1/4” pieces
1 + 1/2 Tbsp Bacon Fat
4# Russet Potatoes, peeled and cut into 1” dice
1 Yellow Onion, diced
1 Small Leek, diced and separated whites from the green top
6 Cloves Garlic, finely minced
6 cups Chicken Bone Broth
2-5.4 oz cans Coconut Cream or a 13.5 oz can full fat Coconut Milk
1 tsp Ground Black Pepper
2-3 tsp Fine Sea Salt
Chives for garnish (opt)
How to Make Whole30 Chunky Potato Soup
1. Slice the leek in half lengthwise and slice into 1/4" half moons, separating the whites from the green tops. Place in batches, into a colander and rinse under cool water until all the sand has been remove. Drain and set aside in separate bowls.
2. Dice the bacon and in a large pot or dutch oven, over medium heat, cook the bacon until crisp and cooked to the doneness you prefer. Remove the bacon from the fat with a slotted spoon and set onto a paper towel lined plate to drain.
3. Reserve 1 Tablespoon of bacon fat in a small dish and drain the remaining fat from the pot reserving about 1/2 Tablespoon. Add the green tops of the leeks and sauté over medium heat for a few a minutes to soften, remove and set aside with the bacon.
4. Add the reserved 1 Tablespoon of bacon fat and the onion to the pot and sauté over medium heat for 5-7 minutes until softened, add the garlic and stir for 30-seconds.
5. Add the bone broth, Potato cubes and black pepper. Cover and bring to a simmer and cook for approximately 15-minutes until the potatoes are soft and tender.
6. Blend a portion of the soup:
If using a hand blender, set it on the lowest speed and pulse into the soup several times to thicken soup without puréeing completely, leave about half of the potato chunks intact.
If using a standing blender, add about 2 cups of the soup to the blender for 30-seconds, add the potato purée back to the soup and stir to combine.
If using a potato masher, mash the potatoes 7-10 times to break up some of the bigger chunks of potato without mashing too much.
7. Stir in bacon and sautéed leek greens, stirring well to combine.
8. Taste and seasoning the soup with more fine sea salt if necessary.
Q: Can I use red potatoes for this soup?
A: You can use any white potato you choose, however, red and yellow potatoes are more dense and have a slightly different texture than russets.
Q: Can I use almond milk instead of coconut milk?
A: Yes, however, the texture will not be as rich as creamy as the almond milk does not contain the same amount of fat as canned coconut milk.
Q: Can I make this ahead and freeze it?
A: Yes, make sure to cool the soup completely before freezing in a freezer safe container.
If you like this recipe, check these out!
Sprouted Lentil Soup: Tender and protein-packed lentils and loads of veggies in a rich and savory broth sure to make getting dinner on the table during the week a breeze! Serve with a thick slice of sourdough bread!
Creamy Paleo Curried Pumpkin Soup: You don't have to wait until all to enjoy this delicious soup! Canned pumpkin can stand in place of fresh baked and you will love the warming spices in this velvety and savory soup!
I hope you enjoy this as much as my family does. - Amy